Winemaking is all about controlling flavor. Could climate change make our favorite wines taste different, or even wipe them out entirely?
A relative of the manatee, dugongs are listed as vulnerable by the IUCN. Could climate change and commercial fishing help explain why?
Despite their ability to thrive in extreme heat with minimal water, many succulent species are threatened or endangered.
Seagrass absorbs carbon up to 35 times faster than a rainforest, making it a climate superhero. So why are its populations declining so fast?
Agricultural industries are destroying a forest housing 3 million species and storing away three years worth of global carbon emissions.
These special coastal trees provide fish nurseries, a buffer from storms, and a carbon sink that stores away 10% of current global emissions.
This news will surely cause quite a bit of buzz.
Most U.S. cannabis is grown in greenhouses with sophisticated climate-control systems and high-powered lights that require a lot of energy.
Who knew eating vegetables could be so guilt-free?
An exclusive podcast episode featuring an extended conversation with Dr. Brandy Phipps.